Happy New Year. Wising everyone peace, health and a lot of joy throughout the year.
Again I prepared Osechi. It takes time but it is very rewarding. Most of all, it is delicious…. I love Japanese traditional food.
Kohaku Namasu (pickled daikon and carrot)
Ebino Umani (prawns cooked in soy sauce, sake and mirin)
Gomame/Tazukuri (dried sardines caramelised with sugar and soy sauce)
Nishime (simmered vegetables)
Kurikinton (chestnuts and sweet potatoes paste)
Tamagoyaki (Japanese omelette)
Koya-dofu (simmered dried tofu)
Konbu Maki (rolled kelp)
Kuromame (Simmered black beans)
Ozoni (soup with mochi/rice cake)
Grilled Miso Marinaded Salmon
Although Osechi is traditionally meant to be eaten for 3 days from the new year’s day, it did not work like that for us. Most of them are gone now…. They were just so tasty and we (mostly I) kept nibbled them with a glass of white wine!
Well, after the festive season, my stomach certainly became bigger…. I reckon that it is time for me to restart my exercise habit….